1/4 c. vegetable oil
2 lb. boneless steak, cut into thin strips
1 lb. onion in 3/4 inch angled slices
3 green peppers, cut into strips
1 tsp. garlic powder
1/2 lb. mushrooms, sliced into strips
1 1/2 c. mild Pace Picante sauce
1 c. water
1/3 c. soy sauce
3 tbsp. cornstarch

In large skillet saute steak and onions in oil for 3-4 minutes. Stir often. Add peppers and mushrooms and cook for another 3-4 minutes until vegetables are tender. Stir often. Combine remaining ingredients and add to steak and vegetable mixture. Cook for 2-3 minutes or until sauce thickens. Serve over rice or noodles.

To slice meat easier, place in freezer until firm.